Slice cucumbers in half lengthwise then cut into spears.

In two large impeccably clean glass jars; divide in the smashed and peeled garlic cloves, bay leafs and stuff with a handful of fresh dill.

Squeeze the cucumber spears along with one jalapeno half into each of the jars.

In a small sauce pan add; vinegar, sugar, kosher salt and mustard seeds. Heat just until the sugar dissolves. Transfer the vinegar to a liquid measuring cup and pour half the pickling liquid into each jar.

If the pickling liquid doesn't reach the top of the jars, fill with filtered water until the liquid covers the cucumbers.

Let the jars cool at room temperature before securing the lids.

Once cool, place the jars into your fridge for 5-7 days before opening and snacking.